Minestrone Soup II recipe

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Ingredients

4 slices bacon
1 cup chopped onion
4 cloves garlic, minced
⅓ pound ground beef
1 cup minced celery
1 cup cubed carrots
2 cups tomato puree
2 (14.5 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
5 cups water
¼ cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked spinach pasta
1 (15 ounce) can garbanzo beans, drained
¼ cup chopped parsley

Nutrition Info

387.4 calories
carbohydrate: 43.9 g
cholesterol: 34.1 mg
fat: 17.4 g
fiber: 7.8 g
protein: 16.3 g
saturatedFat: 5.9 g
servingSize: -
sodium: 1633.7 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.

  2. Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.

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